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PASTA SAUCE HOUSEMADE OPTIONAL: Before draining your , reserve a ladle’s worth ’S TIP: Salted water and retention of pasta water is of pasta cooking water. Add pasta water sparingly to your sauce not recommended for our Gnocchi or pastas. We don’t add before serving. salt to the water for these items because the filling has already CHEF’S TIP: Salted and starched water adds flavor and acts like a been seasoned. glue between pasta and sauce. BUCATINI > PASTA SHOULD BE KEPT IN PACKAGING AND REFRIGERATED ALFREDO UNTIL READY TO PREPARE > SAUCE SHOULD BE REFRIGERATED UNTIL READY TO PREPARE 1. Bring 3qts of water and 1tbsp of salt to a boil 1. In a 3qt saucepan, heat sauce over low heat until 2. Carefully add pasta to boiling water. Cook pasta for 5 simmering. minutes, remove from heat, strain. 2. Add parmesan cheese to sauce, stir until cheese is 3. See sauce instructions. melted, and then remove from heat. 3. Pick a pasta (we like our Eggplant Ravioli), cook, drain, LINGUINE and combine with your sauce. > PASTA SHOULD BE KEPT IN PACKAGING AND REFRIGERATED 4. Warm on low heat for about 1 minute. UNTIL READY TO PREPARE 5. Serve. 1. Bring 3qts of water and 1tbsp of salt to a boil. ARRABBIATA 2. Carefully add pasta to boiling water. Cook pasta for 3 > SAUCE SHOULD BE REFRIGERATED UNTIL READY TO PREPARE minutes, remove from heat, strain. 3. See Sauce instructions. 1. In a 3qt saucepan, heat sauce over medium-low heat until simmering and then remove from heat. RIGATONI 2. Pick a pasta (we like our Seafood Ravioli), cook, drain, > PASTA SHOULD BE KEPT IN PACKAGING AND REFRIGERATED and combine with your sauce. UNTIL READY TO PREPARE 3. Warm on low heat for about 1 minute. 1. Bring 3qts of water and 1tbsp of salt to a boil. 4. Serve. 2. Carefully add pasta to boiling water. Cook pasta for 5 BOLOGNESE minutes, retain a ladle-worth of pasta cooking water, > SAUCE SHOULD BE REFRIGERATED UNTIL READY TO PREPARE remove from heat, and strain. 3. See sauce instructions. 1. In a 3qt saucepan, heat sauce over medium-low heat until simmering and then remove from heat. GNOCCHI 2. Pick a pasta (we like our Rigatoni), cook, drain, and > PASTA SHOULD BE KEPT IN PACKAGING AND FROZEN UNTIL combine with your sauce. READY TO PREPARE 3. Warm on low heat for about 1 minute. 1. Bring 3qts of water to a boil. 4. Serve. 2. Carefully add pasta to boiling water. Cook pasta for 5 minutes (once pasta begins to float), remove from heat, MARINARA strain. > SAUCE SHOULD BE REFRIGERATED UNTIL READY TO PREPARE 3. See sauce instructions. 1. In a 3qt saucepan, heat sauce over medium-low heat until simmering and then remove from heat. RAVIOLI (RICOTTA, EGGPLANT, & SEAFOOD) 2. Pick a pasta (we like our Linguine), cook, drain, and > PASTA SHOULD BE KEPT IN PACKAGING AND FROZEN UNTIL combine with your sauce. READY TO PREPARE 3. Warm on low heat for about 1 minute. 1. Bring 3qts of water to a boil. 4. Serve. 2. Carefully add pasta to boiling water. Cook pasta for 5 minutes, remove from heat, strain. 3. See sauce instructions. 1. Let Pesto reach room temperature. 2. Pick a pasta (we like our Gnocchi), cook, drain, and combine with your sauce…or, add Pesto to pizzas, , or soups. CHEF’S TIP: A little goes a long way, so add gradually to taste.

SOUPS

BUTTERNUT SQUASH SOUP MINESTRONE SOUP SOPA DE TORTILLA 1. Carefully pour soup into a 1. Carefully pour soup into a 1. Carefully pour soup into a 2qt saucepan. 2qt saucepan. 2qt saucepan. 2. Heat on medium-low heat, stirring 2. Heat on medium-low heat, stirring 2. Heat on medium-low heat, stirring occasionally, until the soup is hot. occasionally, until the soup is hot. occasionally, until the soup is hot. 3. Serve. 3. Add a tsp of our Pesto to each bowl 3. Serve. CHEF’S TIP: We ours with a and pour Minestrone over the Pesto. CHEF’S TIP: In the restaurant, we serve this drizzle of Laudemio Olive Oil and toasted CHEF’S TIP: We add Pesto to our soup with several slices of , tortilla hazelnuts. Minestrone to add tremendous flavor and strips, and a teaspoon of Mexican crema. richness to the soup. Try this tip with your own homemade soups! MARKET MEALS

ENCHILADAS MEATBALLS > SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE > SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE 1. Preheat oven to 400°F. 1. Preheat oven to 425°F. 2. Remove plastic cover and cover with aluminum foil. 2. Remove plastic cover and cover Meatballs with aluminum foil. CHEF’S TIP: To prevent cheese from sticking to the foil, lightly grease foil CHEF’S TIP: To prevent cheese from sticking to the foil, lightly grease foil with a few drops of olive oil, a smear of , or nonstick cooking spray. with a few drops of olive oil, a smear of butter, or nonstick cooking spray. 3. Place covered Enchiladas in its oven-safe container on a 3. Place covered Meatballs in its oven-safe container on a baking baking sheet, and then into the oven. sheet, and then into the oven. 4. Poke small holes in the foil to allow steam to release. 4. Poke small holes in the foil to allow steam to release. 5. Bake for 35 minutes, or until the center of the enchiladas 5. Bake Meatballs for 45 minutes, or until the middle-of- have reached an internal temperature of 165 F. Cooking time the-pan Meatballs reach an internal temperature of 165°F. may vary by oven. Cooking times may vary based on oven. 6. Remove and discard aluminum foil 6. Remove and discard aluminum foil. OPTIONAL: Bake Enchiladas for an additional 10 minutes uncovered 7. Place Meatballs back into the oven, uncovered, to brûlée the top. for 10 minutes or until cheese begins to brown. 7. Allow Enchiladas to rest for 10 minutes before serving. 8. Enjoy Meatballs in your pasta, as an appetizer, or as a staff favorite — Meatball sandwiches with melted mozzarella on LASAGNA crusty Italian rolls. > SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE 1. Preheat oven to 400°F. PIZZA ROLLS & EMPANADAS 2. Remove plastic cover and cover Lasagna with aluminum foil. > SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE CHEF’S TIP: To prevent cheese from sticking to the foil, lightly grease foil 1. Preheat oven to 400°F. with a few drops of olive oil, a smear of butter, or nonstick cooking spray. 2. Line a baking sheet with parchment paper or aluminum foil. 3. Place covered Lasagna in its oven-safe container on a Place Pizza Rolls/Empanadas onto baking sheet. baking sheet, and then into the oven. 3. Bake for 20 minutes. Rolls are ready to eat once the dough 4. Poke small holes in the foil to allow steam to release. turns golden brown, and the cheese begins to melt out from 5. Bake for 45 minutes, or until the center of the Lasagna is at the edges. Remove from oven and allow them to cool for 165°F. Cooking times may vary based on oven. several minutes. 6. Remove and discard aluminum foil. 4. Serve for lunch, dinner, or late-night snack. PIZZA ROLLS: While Rolls are cooling, heat Pizza Sauce in a OPTIONAL: Bake Lasagna for an additional 10 minutes uncovered to microwave safe dish until warm. brûlée the top. EMPANADAS:. Serve with a sidecar of Verde or Roja. 7. Allow Lasagna to rest for 10 minutes before serving.

MANICOTTI > SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE 1. Preheat oven to 400°F. 2. Remove plastic cover and cover Manicotti with aluminum foil. CHEF’S TIP: To prevent cheese from sticking to the foil, lightly grease foil with a few drops of olive oil, a smear of butter, or nonstick cooking spray. 3. Place covered Manicotti in its oven-safe container on a baking sheet, and then into the oven. 4. Poke small holes in the foil to allow steam to release. 5. Bake for 50 minutes, or until the center of the Manicotti is at 165°F. Cooking times may vary based on oven. + 6. Remove and discard aluminum foil. OPTIONAL: Bake Manicotti for an additional 10 minutes uncovered to brûlée the top. 7. Allow Manicotti to rest for 10 minutes before serving.

+ SUCH CHILAQUILES SAUCE PAULI’S GARLIC BREAD 1. Carefully pour sauce into a 2qt saucepan. 1. Preheat oven to 400°F. 2. Heat on medium-low heat, stirring occasionally, until the sauce 2. Line baking sheet with aluminum foil. is hot. 3. Separate halves and place butter side up. 3. Remove from heat and add half of a bag of Isalita Tortilla Chips to 4. Bake for 13–15 minutes. sauce. 5. Serve. 4. Gently combine chips with sauce. CROSTINI CHEF’S TIP: Add cilantro, diced onions, and cotija cheese then top with a sunny side up egg. 1. Preheat oven to 350°F. 2. Slice baguette into uniformly thick slices; about 1/3” thick. PIZZA DOUGH 3. Line a baking sheet with parchment paper or aluminum foil. > DOUGH SHOULD BE KEPT FROZEN UNTIL READY TO PREPARE 4. Place the slices onto the sheet, and drizzle with a small 1. Thaw pizza dough and let rest for 30 minutes. amount of olive oil. 2. Place pizza stone or upside down cookie sheet in your oven, 5. Bake for 7 minutes, flipping once halfway through, or until then preheat to 450°F. crisped to your liking. 3. Once dough has rested, lightly flour a flat surface and use 6. Serve. rolling pin or hands to spread dough into 12 inch circle. 4. Place spread dough on cutting board. CHEF’S TIP: You have to transfer the pizza into your oven. This important step makes it easy. 5. Spoon sauce on to stretched dough and spread leaving about ½ inch around the edge. 6. Top with desired toppings. 7. Carefully, slide pizza onto preheated pizza stone or baking sheet (use spatula or tongs, if needed). 8. Bake 8–12 minutes or until desired crispiness is reached. 9. Remove from oven and cool 4–5 minutes before slicing. 10. Serve.